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This flavorful corned beef hash combines chopped corned beef, shredded cabbage, and potatoes. Top it with eggs to make the perfect breakfast or dinner recipe.
There is something so cozy about using leftovers to make a whole other delicious meal. In fact, corned beef hash is one of my favorite ways to use St. Patrick’s Day leftovers!
I made my Instant Pot Corned Beef for the recipe because it’s one of my favorite ways to make corned beef. It’s easy and hands-off, a massive plus in my book.
To make it even easier, I used frozen O’Brien-style potatoes, which should be easy to find in the frozen section of your grocery store. They are cubed potatoes mixed with chopped onions and bell peppers. You can also sometimes find them non-frozen in the section of the grocery store where you find microwaveable fresh mashed potatoes. Either option is acceptable, but if you use the non-frozen potatoes, you may need to adjust the cooking time to cook them less.
Also, while not traditional, I decided to add some cabbage. I think it pairs perfectly with the corned beef and potatoes. The secret is to slice your cabbage thinly so it cooks quickly. If you can find pre-shredded cabbage in the store, it makes this even easier!
Ingredients needed
- Frozen O’Brien potatoes
- Corned beef
- Cabbage
- Garlic
- Kosher salt
- Black pepper
- Eggs, optional
My Pro Tips
Corned Beef Hash Recipe Tips
- Chop or shred your leftover corned beef so it has lots of space to crisp and brown. I like to do a mix of both sometimes.
- If you don’t have leftover corned beef, you can buy thick-sliced corned beef from the deli and chop it up.
- Canned corned beef is often too mushy and salty for my taste, so I avoid it.
- If you have leftover cabbage from the night before, you can use that instead of fresh cabbage. Just chop it up finely.
Storage and leftovers
Any leftover corned beef hash can be stored in an airtight container in the refrigerator for up to four days.
You can freeze corned beef hash, but it slightly changes the texture. It’s better to freeze your corned beef separately and make your hash fresh.
More corned beef leftover recipes
Corned Beef Hash
Ingredients
- ¼ cup olive oil
- 1 (28 ounce) bag frozen O'Brien Hash Browns, cubed potatoes with potatoes and peppers
- 2 cups shredded or diced left over corned beef
- 2 cups thinly shredded green cabbage
- 2 cloves garlic, minced
- Kosher salt, to taste
- black pepper, to taste
- 4 large eggs, fried or poached
Instructions
- Add olive oil to a 12-inch high-sided skillet over medium heat.
- When the oil is hot, add the potatoes and gently stir to combine. Lower the heat to medium-low and add a lid.
- Let the mixture cook for about 10 minutes until the mixture is browned on the bottom. Gently flip the mixture over, press into the bottom of the pan and cook for another 10 minutes until browned.
- Add the corned beef, cabbage, and garlic and stir to combine.
- Cooked, uncovered, for 10 minutes longer or until the cabbage is tender and the corned beef has browned. Taste and season with desired amount of kosher salt and black pepper.
- Serve plain or with a fried or poached egg on top.
- Store leftover corned beef hash in an airtight container for up to 4 days in the refrigerator.
Notes
- Potatoes: If you can’t find O’Brien-style potatoes, use frozen hash browns and add chopped peppers and onions if desired. You’ll want to use 1/2 cup EACH of chopped bell pepper and yellow onion.
- Cabbage: You want to use thinly sliced cabbage so it cooks up quickly. I like using pre-shredded cabbage in a bag in the fresh vegetable aisle. It’s often labeled “coleslaw cabbage. You can also use leftover cabbage and finely chop it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That runny yolk gets me every time.
This hash has my husband written all over it SO many times that it’s insane. He is going to die when I make this for him…Thanks lady! Pinned
P.s Chopped is the greatest show ever. I am addicted
Oh my… this looks and sounds divine. Can I just tell you how much I LOVE Simply Potatoes. We make them just about every weekend for breakfast. This hash sounds divine my friend–great job!
There have been days when the.boy isn’t home and I find myself talking to myself in the kitchen NONSTOP. and then realize I haven’t spoken to a single other human all day lol. It’s eerie.
Yay for hash! It’s probably my favorite meal. This sounds awesome!
Hash is my favorite meal. I just love how versatile it is and at the same time insanely delicious. I’ve been making a lot of it lately. Love this recipe, especially since St. Patricks day is just around the corner. Thanks for sharing. Btw I am new to your blog. New fan 🙂
I think I died and went to food heaven. Is there anything better than a runny egg?!!!
Yummy! Thanks for sharing this recipe.